Name: Cheddar Bay Biscuits
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 1 tsp garlic powder; ½ tsp salt; ½ cup unsalted butter (cold, cubed); 1½ cups sharp cheddar cheese (shredded); ¾ cup whole milk; 2 tbsp butter (melted, for brushing); ¼ tsp garlic powder (for brushing); 1 tsp dried parsley flakes (for garnish)

Fluffy, cheesy, garlicky—these Cheddar Bay Biscuits are the ultimate side dish that tastes just like the ones from Red Lobster. They’re buttery, flavorful, and come together in just a few simple steps, making them a go-to recipe whenever I want to impress without too much effort.

Cheddar Bay Biscuits

Why You’ll Love This Recipe

I love how these biscuits combine the rich taste of cheddar cheese with a savory garlic butter topping. They’re super quick to whip up and don’t require any yeast or rising time. Whether I’m serving them alongside soup, salad, or a seafood feast, these biscuits are always a crowd-pleaser. The crispy edges and soft, warm centers make them irresistible right out of the oven.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Garlic powder
Salt
Unsalted butter (cold and cubed)
Sharp cheddar cheese (shredded)
Whole milk
Dried parsley flakes (for garnish)
Additional melted butter and garlic powder (for brushing the tops)

directions

I start by preheating the oven to 450°F (230°C) and lining a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, baking powder, garlic powder, and salt.
I cut in the cold, cubed butter using a pastry cutter or my fingertips until the mixture looks like coarse crumbs.
Then, I stir in the shredded cheddar cheese.
I pour in the milk and stir just until combined, being careful not to overmix.
I drop spoonfuls of the dough onto the prepared baking sheet, spacing them out evenly.
I bake the biscuits for about 10 to 12 minutes, or until the tops are golden brown.
While they bake, I melt some butter and mix in a bit of garlic powder and dried parsley.
As soon as the biscuits come out of the oven, I brush them generously with the garlic butter mixture.

Servings and timing

This recipe makes about 10 biscuits. It takes roughly 10 minutes to prepare and 10–12 minutes to bake, so I can have a batch ready in under 25 minutes.

Variations

Sometimes I switch it up by adding a pinch of cayenne for a slight kick or mixing in some chopped chives or green onions for extra flavor. For a more indulgent version, I occasionally top them with a bit of grated Parmesan before baking.

storage/reheating

I store any leftover biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I pop them in a 350°F oven for about 5 minutes or microwave them for 15-20 seconds to bring back their warmth and fluffiness.

FAQs

How do I keep my biscuits from getting too dense?

I make sure not to overmix the dough and always use cold butter. These steps help the biscuits stay light and tender.

Can I use pre-shredded cheese?

Yes, but I prefer shredding my own cheddar because it melts better and gives a more satisfying texture.

Can I make these ahead of time?

Absolutely. I prepare the dough, drop it onto a baking sheet, and freeze it. When I’m ready, I bake them straight from the freezer, adding a few extra minutes to the bake time.

Are these biscuits vegetarian?

Yes, as long as the cheese and butter I use are free from animal rennet.

Can I use a biscuit cutter instead of dropping the dough?

I could, but I find that drop biscuits give that classic rustic look and are quicker to prepare.

Conclusion

These Cheddar Bay Biscuits are the ultimate comfort food side dish that always hits the spot. I love how fast they come together and how incredibly tasty they are. Whether I’m recreating a restaurant-style dinner at home or just need a quick snack, these biscuits are always a hit.